Creamy Pesto Pinwheels

Photo: Ryan Benyi; Styling: Stephana Bottom

Make quick and easy appetizer pinwheels with sandwich bread, cream cheese and prepared pesto. 

Yield: 48 pieces
Cost per Serving: $.10
Recipe from All You

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Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 35
  • Fat: 3g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 3g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Sodium: 77mg

Ingredients

  • 8 thin slices white or whole-wheat sandwich bread, crusts removed
  • 3 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • Salt and pepper
  • 1/2 cup prepared pesto

Preparation

  1. 1. Roll each slice of bread to 1/4-inch thickness with a rolling pin. Using a whisk, beat cream cheese with butter until smooth. Season with salt and pepper.
  2. 2. Spread about 1/2 Tbsp. cream cheese mixture evenly over each slice of bread. Top with 1 Tbsp. pesto and spread thinly. Carefully roll into a tight cylinder.
  3. 3. Wrap each cylinder in plastic and twist ends like a candy wrapper to completely seal. Chill for at least 2 hours or overnight.
  4. 4. Unwrap cylinders. Using a sharp knife dipped in hot water and wiped dry, cut each cylinder into 6 pieces. Arrange cut side up on a platter and serve at room temperature.
  5. Note: Nutritional analysis is per piece.
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